Risotto, though time-consuming is pretty darn easy. This recipe is able to combine the simplicity of a mushroom risotto and jazz it up with a bit of asparagus. The hardest part is figuring out your method, whether it is a traditional, low stir, or even in the pressure cooker. There is no wrong way to make it. The key though will be layering the ingredients over time. Nothing goes in all at once, since the asparagus will dull and squishy if you try to incorporate them with rice and mushroom at the beginning.
- The risotto can be made multiple ways, from the traditional stovetop to pressure cooker
- The recipe requires some timing since you can’t add all ingredients at once to the rice.
- Infusing dried mushrooms into stock helps to impart that flavor to the risotto while cooking.
“Turning a classic mushroom risotto into a mushroom and asparagus risotto is as easy as it sounds: just add asparagus.”
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